The recipe I wrote down is the “correct” recipe. For the pizza in the images, I used 200 gr buckwheat flour and 300 gr cake flour because it was impossible to get flour during this (Covid19) isolation. Also in the recipe below I suggest dividing the dough into 4 because, as you can see in the images, the smaller round pizza had too thick bread while the thinner pizza ended up so big! I will probably post a separate post on how my good Italian friends decorate their pizza.
🍕 Bread flour 200 g
🍕 Cake flour 300 g
🍕 Water 300 ml
🍕 Extra-virgin olive oil 35 g
🍕 Fine salt 10 g
🍕 Baker’s yeast 5 g
1. In a small cup, mix the yeast with a little bit of water (room temperature).
2. Prepare the flour and salt in a bowl and gradually add water. Ensure all the water is well incorporated and add the olive oil
3. Work on the dough until soft and smooth, adding more flour when too sticky (mine was still a bit sticky in the end).
4. Place the dough on the table, cover with bowl, and let sit for 10 minutes.
5. Fold the dough a few times, form into a ball, place in a bowl and cover (I used a damp cloth and a lid). Let rise in the oven with the light on (26-28C) for 2 hours.
6. Divide dough into 4 equal pieces, and fold each bundle a few times. Use flour if you must. Round the dough let rest (covered) for another 30 minutes.
7. Dust the table and expand the dough by pressing it with your fingers to the form you like. I prefer it thin in the middle and slightly thicker on the sides.
8. Add topping: tomato paste (Mutti brand is the best!), cheese, olive oil, and whatever you desire.
9. Bake: maximum heat, oven on fan setting, 5-10 minutes.